Jessica Merchant's Blog, page 350

Pumpkin Skillet Cobbler.

I’m here to tell you that we need to make pumpkin cobbler a THING.

For some of you, it might already be a thing. I didn’t even know it was a thing until I decided I wanted to make it a thing and then it ended up already being a thing. And now it’s one of my things!

It’s okay, you can punch me now.

This is how this baby is made! Odd, right? I had to show you a pic so you actually believed me when you read the instructions down below. Because it TASTES LIKE HEAVEN.

My initial thought with this recipe is that it would be like the chocolate skillet cobbler, but with pumpkin! It sounded SO delicious to me. And while it is a similar concept to that, it’s also almost like one of those old-school dump cakes where you pour the cake mix over top!

What an unfortunate name though, right? Whomp whomp.

Here’s the thing: the texture probably isn’t for everyone. It is like a cobbler-y cake but there isn’t very much crunch. It’s warm and soft and wonderful though. And topped with ice cream? OH MY GOSH.

I want to eat it alllllll.

The base is a pumpkin custard-like base and then I made my own “cake mix” (dry ingredients only!) and sprinkled them over top. It’s such a cool dessert and definitely one you can make ahead of time, but in doing that, I’d be sure to reheat it so you get the melty ice cream factor.

And while we’re on the subject of ice cream, I really think this chai ice cream would be ideal with it. SO so so fantastic.

Oh and a little chopped dark chocolate! For the chocolate factor. Like who isn’t into the chocolate factor?

I have ONE more pumpkin-like dessert for you coming this weekend and it DOES involve chocolate, so of course you can take your pick. Sometimes I’m into chocolate and pumpkin and sometimes I just want one or the other. Or all the time I want both. Always.

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Pumpkin Skillet Cobbler

Yield: serves 4 to 6

Total Time: 1 hour 30 minutes

Ingredients:

1/2 cup brown sugar
2 large eggs
1 (15-ounce) can pumpkin puree
3/4 cup evaporated milk
1 1/2 teaspoons pumpkin pie spice
1/4 teaspoon salt
1 teaspoon vanilla extract

 

1 cup all-purpose flour
2/3 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup unsalted butter, melted
vanilla or cinnamon ice cream, for serving
chopped chocolate for topping



Directions:

Preheat the oven to 350 degrees F. Have a 10-inch oven-safe skillet ready.

In a large bowl, whisk together the brown sugar and eggs until smooth. Stir in the pumpkin puree, milk, pie spice, salt and vanilla extract until smooth. Pour the mixture in a 10-inch oven-safe skillet.

In a small bowl, whisk together the flour, sugar, baking powder and salt. This is your homemade “cake mix” topping! Sprinkle it evenly over the pumpkin mixture. Drizzle the melted butter over top.

Bake the cobbler for 55 to 60 minutes, until the topping is slightly golden and set. Remove the skillet and let it sit and cool for at least 30 minutes – this dessert needs 30 minutes to “set”! Otherwise, it will be somewhat gooey inside.

Serve with ice cream, a sprinkle of cinnamon or pie spice and chopped chocolate.

Note: the texture of this cobbler is much like this chocolate cobbler and NOT fruit cobbler. It’s almost like a gooey pumpkin brownie or cake with a semi-crunchy cake topping.

[adapted from allrecipes]

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That dreamy bowl!

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Friendsgiving 2017: Pumpkin Pie Bourbon Smash.

HELLO LOVER.

I’m taking your bourbon smash and raising it one level with pumpkin pie! Now the only thing better than this would be a huge slice of pie piled with bourbon infused whipped cream… with the cocktail. Pumpkin pie cocktail inception.

So yes yes yes I KNOW that I’ve been absolutely insane over pumpkin this year, possibly to the point of annoyance, but this freaking cocktail. OH MY GOSH.

It’s basically dessert, but not so sweet that your teeth hurt or that it ruins your dinner.

It starts with this homemade pumpkin pie syrup. PIE SYRUP. Let’s make it a thing.

I used this in my pumpkin coconut hot chocolate a few weeks ago and you guys have been loving it! When I first made it, it was actually for this cocktail and I had tons of leftovers. I couldn’t get over how flavorful it was but that since it was homemade, it didn’t have to be overly spiced, which is my main dislike over pumpkin spice flavored things. The days we were making these bourbon smashes, I couldn’t believe that I was still pregnant and wasn’t able to consume one or two like everyone else. So jealous, because they were the best.

While I adore this idea for a Friendsgiving gathering, I do think it’s tricky to make a large serving at once. Like a pitcher of these could be doable for a gathering of four or six, but if you’re looking for a make-ahead cocktail that can serve more, I’d do something like this cider beer sangria, apple cider sangria or pomegranate punch! Those things hold up super well when made ahead of time.

And now I’m dying to know what you’re doing for Friendsgiving and what sort of cocktails you are serving?!

I also love this idea because it’s not only fun for a party, it’s something you most likely won’t make on a random Saturday night for yourself. But grab a few friends and you’re good to go! Annnnd. It’s over ice. It’s not frozen or creamy or ice-cream like. Even better.

I mean, if it was up to me I think we’d all consume our pie in cocktail form.

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Pumpkin Pie Smash Cocktail

Yield: makes 1 drink, is easily multiplied

Ingredients:

pumpkin pie syrup

1 cup sugar
1 cup water
1/3 cup pumpkin puree
1/4 to 1/2 teaspoon pumpkin pie spice
1/2 teaspoon vanilla extract

pumpkin pie smash

crushed ice
2 to 3 tablespoons pumpkin pie syrup
2 dashes cocktail bitters
2 ounces bourbon
cinnamon stick for garnish



Directions:

pumpkin pie syrup

Heat the sugar, water, pumpkin puree and pie spice in a saucepan over medium-low heat. Whisk constantly until the sugar dissolves and let the mixture come to a simmer. Remove it from the heat and let it cool slightly, then add the vanilla extract. Strain it through a fine mesh strainer so you’re left with a syrup consistency. This can be kept in a sealed container in the fridge for a week or so!

pumpkin pie smash

Fill a chilled glass with crushed ice and add the pumpkin syrup and bitters over top. Pour in the bourbon and garnish with a cinnamon stick. Serve!

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Or at least with pie on the side. Always.

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Friendsgiving 2017: Brussels Sprouts, Bacon and Cornbread Panzanella Salad.

Welcome to my new favorite way to eat brussels!

While I’ve made a million (okay, maybe three?) versions of a brussels sprouts salad on my blog over the years, this one is taking the cake. Or the bread. The cornbread! It makes me embarrassingly happy and the flavor combination is pure heaven.

Let’s get into it!

Panzanella with cornbread isn’t really a new thing over here. I made a black bean and cornbread panzanella yearssss ago (hello embarrassment) which is super good, even if it completely bastardizes the idea of a panzanella salad.

Yes I know it does. Sorry! But not really.

Like I said. The flavors here are unreal. Oh my heavens. Sautéed brussels, smoky bacon, slightly sweet cornbread, a pop of tart brightness from the pomegranate seeds. What else do we even need?

Nothing. We need nothing else.

Except maybe a cocktail and dessert. For sure.

Oh wait – fresh figs too! Yesss. They are the ultimate. If you can’t find them now (I just saw a few at Whole Foods last week), leave ‘em out! I wouldn’t replace them with anything else, because, hello, figs are irreplaceable.

This entire thing is drizzled with a pomegranate vinaigrette so there is that too. How much love can one salad get?

Also! Very important things.

If you are a texture freak like I am, you will be alllll over this. I adore it for the crunch and the overall different bites we have going on. The cornbread is soft, the bacon is crunchy and the brussels fall somewhere riiiight in the middle.

And I love that it’s basically a fall and winter salad, so you don’t HAVE to limit it to the holidays, even though it makes a stunning side dish. I’ll be enjoying this through January and February too!

I told you guys that I am utterly in LOVE with my entire Friendsgiving spread this year, but this one might really be my ultimate favorite.

Ugh, I say that now, but wait until tomorrow. And then Friday. And then Sunday. WHY CAN’T I JUST BE A REGULAR PERSON WITH A REGULAR FAVORITE.

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Brussels Sprouts, Bacon and Cornbread Panzanella Salad

Yield: serves 4 (or even 6 if there are many other dishes!)

Total Time: 45 minutes

Ingredients:

1 batch of your favorite cornbread (recipe below), cut into cubes
6 slices bacon, chopped
1 pound brussels sprouts, stems removed and halved
pinch of salt
1/2 teaspoon freshly ground black pepper
2 garlic cloves, minced
1 cup fresh (or dried!) figs, sliced
1/2 cup pomegranate arils

our favorite cornbread

1 cup all-purpose flour
1 cup finely ground yellow or white cornmeal
2 tablespoons sugar
1 tablespoon baking powder
½ teaspoon salt
½ cup creamed corn
1/2 cup butter, melted
1/2 cup milk
1/2 cup heavy cream or half and half
2 large eggs

pomegranate vinaigrette

1 teaspoon dijon mustard
1 teaspoon honey
1 garlic clove, minced
pinches of: salt, pepper & nutmeg
1/4 cup pomegranate juice
1/4 cup apple cider vinegar
1/2 cup olive oil



Directions:

Preheat oven to 400 degrees F. Spread cornbread cubes on a baking sheet. Bake for 6 to 7 minutes, toss, then bake for 6 to 8 minutes more, until golden and toasted. Set aside.

While the bread is toasting, heat a large skillet over medium-low heat and add the bacon. Cook until it is crispy and the fat is rendered. Remove it with a slotted spoon and place it on a paper towel to drain any excess grease. Keep the skillet over medium heat and add the brussels sprouts. Add a pinch of salt (you might want more, but the bacon will be salty!) and pepper and toss well. Cook, stirring occasionally, until the sprouts are crisp and bright green. Stir in the garlic and turn off the heat.

In a large bowl, place the cornbread cubes and add the brussels sprouts on top. Toss well. Add in the figs (fresh or dry both work! dried figs will be sweeter, like adding dried fruit to your salad!), pomegranate arils and bacon, tossing well. Drizzle on some of the dressing and toss to combine. Taste and season the salad additionally if desired.

our favorite cornbread

Preheat the oven to 375. Spray an 8×8-inch baking dish with nonstick spray.

Whisk the flour, cornmeal, baking powder, sugar and salt together in a large bowl. In a smaller bowl or large measuring cup, whisk together the corn, butter, milk, heavy cream/half and half, and the eggs, stirring until smooth. Pour the batter into the pan and bake it for 20 to 25 minutes, until the top is slightly golden and the bread is set.

pomegranate vinaigrette

Whisk together the mustard, honey, garlic, salt, pepper, nutmeg, juice and vinegar. Slowly stream in the olive oil while whisking continuously until the dressing is emulsified. This keeps great in the fridge in a sealed container!

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And it’s just the prettiest, right?!

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Friendsgiving 2017: Bourbon Vanilla Cider Cranberry Sauce.

Eeeep! You guys. I have the best cranberry sauce for you!

You’re probably thinking WHAT? Um, who are you? You are the person who swore to always and forever eat only canned cranberry sauce on Thanksgiving!

Yes. Yes I might be that person.

Even though I might have said a few years ago that I’d never cross over to the dark (um, better?) side and eat REAL cranberry sauce? I’m eating my words. Literally. Changing my tune.

So here’s the thing. Eddie has never been a fan of cranberry sauce in general. If you’ve followed the blog here for a while then you know that I’ve been a fan of the canned stuff. OH YES I SAID IT.

In fact, in previous years I have preached it.  Shouted it from the rooftops! Owned my love for canned cranberry sauce. Reveled in it.

And, the other thing is that I still really love canned cranberry sauce. It’s a total nostalgia thing for me. My mom would not only have it on Thanksgiving – there would be a few nights throughout the year (maybe three or four, max) that she would serve it on a weeknight when she made a more comfort food-like dinner and it was such a treat.

Last Thanksgiving, my sister-in-law made legit cranberry sauce and everyone loved it. And Eddie loved it too! Our favorite use for it was in leftovers and on sandwiches. It was fantastic. And I’ve been a major convert ever since.

Now for my new favorite version? Our Friendsgiving version where things get a little wild? Cider, bourbon AND vanilla. Oh my gosh. It is heaven sent. So flavorful. Apple cider with a hint of bourbon and fresh vanilla beans can do no wrong. I say you give it a good test run tonight!

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Bourbon Vanilla Cider Cranberry Sauce

Yield: serves about 6

Ingredients:

1 (12 ounce) bag of fresh cranberries
1/2 cup sugar
1/3 cup bourbon
3 tablespoons apple cider
1 vanilla bean, split



Directions:

Combine the cranberries, sugar, bourbon, apple cider and split vanilla bean in a saucepan over medium-low heat. Stir the ingredients together. Bring the mixture to a simmer and let it bubbly and simmer for about 15 minutes, until the cranberries begin to break down and the mixture thickens. Remove it from the heat and let it cool to thicken even more.

I like the leave the vanilla bean in until serving, just for extra vanilla bean flavor! You can reheat this to serve it and it stays great in the fridge.

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Um and most definitely make this cake with the leftovers.

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Friendsgiving 2017! Butter Drenched and White Wine Roasted Turkey with Perfect Gravy.

I’ve got your Thanksgiving turkey all lined up!

Welcome back to our ultimate Friendsgiving 2017 menu! As you can see, we had to take a little detour yesterday, but I have the rest of these amazing recipes loaded and ready to go for you! Whether we’re talking Friendsgiving or Thanksgiving turkey right now, I have a recipe that you do NOT want to miss!

Now this is one of the very traditional Friendsgiving recipes I’m sharing this year – I KNOW – after going on and on and on about how I love untraditional dishes at Friendsgiving.

But this turkey is too amazing NOT to share. It is the best turkey I have ever made but also ever eaten. It’s mostly based off of Martha Stewart’s recipe and it is truly drenched in wine and butter.

HELLO BEST IDEA EVER.

I wanted to share this recipe as it’s what I made for Thanksgiving last year and was the ultimate hit. Super flavorful and just unreal. And I’m not a huge turkey person. I’m a super huge stuffing and gravy person, so there’s that. With the turkey, I sort of just go for it for the tradition.

I’m telling you though, with this recipe? You cannot go wrong. I promise. I swear! I’m even making it again this year. With a two week old. It’s not that difficult!

What I love about this is that the flavors are rich and intense but not weird or too off that they conflict with other flavors. The leftovers are perfection and even if you’ve never roasted a turkey before, it’s going to be perfect. If you feel like brining the turkey beforehand, I have a recipe here but have also used this awesome one from Williams Sonoma before.

Otherwise, all you need is some cheesecloth (let’s enlist amazon please), lots of butter and wine. And herbs!

And you may recognize this gravy recipe that is my mom’s and works like a charm every time. Our secret is stirring the gravy for a looooong time and having patience. Not my strong suit, but when it comes to incredible gravy? I can get behind patience.

Especially when it comes out like this!

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Butter and White Wine Roasted Turkey with Gravy

Yield: makes 1 (15 pound) turkey, serves about 8

Total Time: 4 hours

Ingredients:

1 (15-pound) whole turkey
2 cups dry white wine
an assortment of fresh herbs, like sage, rosemary and thyme
12 tablespoons unsalted butter, melted
4 tablespoons unsalted butter, at room temperature
1 teaspoon salt
1 teaspoon pepper

perfect gravy

the drippings from the turkey (be sure to add extra stock BEFORE roasting if desired)
16 ounces cold water
3 heaping tablespoons all-purpose flour
salt and pepper!!!



Directions:

If you want to brine your turkey, this is my favorite brine! I brine for about 24 hours.

The night before roasting your turkey, remove any giblets and the neck and pat the turkey dry with paper towels. Place the turkey in a large baking dish. At this point, I stick it in the fridge overnight, uncovered – away from anything that it could touch. I’ve been doing this for a few years and it makes for amazing crispy turkey skin!

Remove the turkey from the fridge one hour or so before roasting.

Preheat the oven to 425 degrees F. Place the turkey in a roasting pan, breast-side up. At this point, you can fill the cavity with stuffing if desired (my favorite part!). If you choose not to do stuffing, you can add a mixture of fresh herbs, like sage, thyme and rosemary. Tie the legs loosely together with kitchen twine. Tuck the wings under the turkey.

In a large bowl, whisk together the white wine and the melted butter. Take a piece of cheesecloth and fold it until you have a 4-layer, 12-inch square. Submerge it in the wine and butter and let it soak for 10 minutes.

Rub the turkey all over with the softened butter. Sprinkle it with the salt and the pepper.  Remove the cheesecloth from the wine butter and barely wring it out. Cover the turkey bread with the 4 layer cheesecloth. Roast for 30 minutes. Baste the turkey with the remaining butter and wine mixture in the bowl.

Reduce the heat to 350 degrees F. Roast the turkey for 1 hour 45 minutes or about 2 hours, basting every 30 minutes with the butter and wine in the bowl, or the drippings from the bottom of the roasting pan.

After 2 hours, gently remove the cheesecloth. Continue to baste the turkey liberally with the drippings or the butter and wine. Roast it for about 60 more minutes, until the temperature taken in the thigh reaches 180 degrees F.

Once the turkey is finished, let it rest for 30 to 60 minutes before slicing.

perfect gravy

Strain the drippings from the roasting pan into a large pot or saucepan and set it over medium heat. You can also make this gravy directly in the roasting pan, which is what we often do! Add the cold water to a shaker bottle (or water bottle/mason jar) and add the flour on top. Shake the heck out of it for 30 to 60 seconds, until the flour seems completely incorporated and creates a slurry. With a whisk or fork in one hand, pour the slurry into the drippings, sitting constantly with the other hand. Continue to stir to avoid any lumps and stir until the gravy has thickened, anywhere from 10 to 20 minutes. Make sure you are scraping the bottom of the pan. We stir out gravy for a LONG time.

Taste the gravy and season it to your liking. Set it over low heat for serving. My mom stores her extra gravy in the fridge for about a week. To reheat it, she places it in a saucepan (it will look gelatinous and disgusting) and adds a touch of water or stock. She heats it over low heat, stirring occasionally, until it’s back to it’s original consistency. Like soups and sauces, it often tastes better the next day!

You can easily make this with a smaller or larger turkey, just by adjusting the amounts of butter and wine!

turkey mostly from martha

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Now just trust me, I know you can do it!

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The Sweetest Surprise Recipe!

I’m interrupting our regularly scheduled program here to tell you about a huge recipe surprise!

In what is quite possibly the biggest surprise of our lives, meet Emilia Lacy! Her big brother was right all along, that it was, in fact, a girl. Completely shocked, surprised and thrilled with our wonderful new addition. More coming soon over on the baby page. Stay tuned and thanks for all the love! xoxoxoxo

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Currently Crushing On.

Hi there! Happy NOVEMBER! Ooooooh I am so loving this time of year. As I write this, still on baby watch so we have no plans this weekend! Besides spontaneous dance parties and lots of walking.

Yesterday I kicked off my Friendsgiving 2017 menu and it will continue tomorrow with the BEST turkey and gravy ever! This the recipe I made last year and raved about so I’m super excited to share it. And make it again in a few weeks!

AND. If you haven’t shopped the Sephora VIB sale yet, here’s a list of my favorites and all the reasons I recommend them! I placed an order yesterday morning but haven’t ventured out yet since I’m basically afraid to leave the house. Ha!

Finally, starting next weekend are my annual gift guides and I’ve been scouring all my favorite places for some of my favorite things. Super excited to share them with you guys!

Hope you have a great one! xoxoxo

All my favorites from this week:

desperately want this bagel spread for breakfast.

craving a mini meatball pasta bake.

coconut curry shakshuka. this combo sounds amazing.

yes please. caramelized apple upside down cake.

how great does this chickpea chipotle turkey chili sound?

cheesy caramelized onion acorn squash. yessss.

really want to try these spinach and goat cheese stuffed chicken thighs.

creamy pumpkin marinara. whoa.

so very interested in this vegan golden milk cheesecake!

loving this wild rice bowl.

some super delish garlic parmesan knots.

pumpkin creme brulee tarts. omg.

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Friendsgiving 2017! Maple Cream and Apple Baked Brie with the Ultimate Friendsgiving Crostini Bar.

OH MY GOSH! Welcome to Friendsgiving headquarters 2017.

I am so, so excited to share this spread with you over the next week or so. I can’t wait for you to see some of the delicious things I have in store! We have turkey and gravy, potatoes, slow cooker stuffing and dessert and cocktails of course.

As usual though, we had to start with an insane, over-the-top Thanksgiving cheese board. Or crostini board! Whatever you want to call it. As long as you have tons of bread and cheese, this is where it’s AT.

The star of the show here is a maple cream and apple butter baked brie. It is to DIE for.

Hilariously, even though I made this spread a few weeks ago, last night I ate some sliced brie on crackers because I’ve been in a crazy weird cheese and crackers mood. I almost actually warmed my brie up in the oven like a crazy person – I mean, just for MYSELF. Probably has something to do with being past my due date and going a little stir crazy at 9PM.

I don’t know?

(As a side note, thanks to Erin who helped me style this entire thing while I was nine months pregnant and who didn’t judge me when I almost sliced my bun off the top of my head on the ceiling fan while photographing.)

I usually prefer to wait a little longer to share Thanksgiving recipes, even though I know a ton (most?) of you plan in advance. But since I took on more of a Friendsgiving theme this year, I knew we had to get going. We only have a few weekends until Thanksgiving, so hopefully your menu can get set!

The difference between Thanksgiving and Friendsgiving for me is the menu.

For Thanksgiving, I want plain, boring, deliciously traditional. Like crazy traditional. I say this EVERY SINGLE year and most of you agree. I don’t want cheese in my potatoes and I want my stuffing to taste exactly like my mom’s does every year. My entire family agrees and you might remember that the one year I took this butternut squash lasagna to Thanksgiving (as a side dish, mind you! Not in place of anything else!) everyone had a heart attack and refused to eat it.

But!

That’s just for the main Thanksgiving meal, you know? I’ll go crazy with leftovers and if I must (really, like it’s soooo difficult) eat some sort of secondary Thanksgiving meal, I’m okay with it being a little crazy. I love that Friendsgiving can be that opportunity to experiment with nontraditional, out-of-the-norm dishes that are still somewhat holiday-themed but might not fit on that table that you’ve been serving for 10 or 20 or 30 years. You know?

It alllll starts with this big cheese and crostini bar! I’ve shared enough of these on the blog by now that you probably know my train of thought: find whatever cheese, fruit, breads, crackers, spreads, briney things like olives and maaaaybe even some veggies and throw them all on a board. No rhyme or reason.

I’ve done my all-time favorite classic cheese board with a few different cheese balls!

And last year I even made a smaller holiday cheese board with a butternut squash cheese ball. Ooooh yes.

Plus, a spring and a summer version too, but those may or may not be applicable depending on where you live.

One of my other favorite things to do here is to add in some seasonal produce for decor. So pomegranates! Little pumpkins! Fresh cranberries! Whatever greens you can find and maybe some fun flowers or whatever. And you absolutely don’t have to set it up LIKE THIS. Last year, I set it up on my kitchen table, but we ate dinner in our more formal dining room.

In the past, I’ve even set up a card table with a tablecloth in the corner and built my cheese board right on there! Find that space you have and GO FOR IT.

As a little note, here is where a few of there items are from:

Thankful plates

Slate cheese boards (I lined up two here)

Cocktail glasses 1

Cocktail glasses 2

Cheese knives

And! Some of go-to cheeses that ALWAYS make my cheese boards. I adore the Sartori Montemoré, BellaVitano Gold and the Merlot BellaVitano. I find mine at Sam’s Club (in large quantities!), DeLallo Foods or my local Giant Eagle. Cypress Grove Humboldt Fog and Truffle Tremor are also up there and always on the board. Also love any form of Beemster cheese! All of these cheeses are pricy, so I don’t use ALL of them at once unless I’m making a huge board like this for a party. And when I do that, this tends to be the only appetizer and/or snack. Basically, this could be my dinner.

Long story long, I encourage you to make it your own and size it appropriately. If there is an appropriate size when it comes to CHEESE.

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Maple Cream and Apple Butter Brie Cheese

Yield: the brie serves 6 to 8

Total Time: 30 minutes

Ingredients:

maple cream and apple baked brie

1 (16-ounce) wheel of brie cheese (this is the larger size!)
1/3 cup apple butter
2 tablespoons maple cream or whipped maple butter, plus more for drizzling
1 apple, thinly sliced
1 tablespoons maple syrup
1/4 teaspoon cinnamon

cheese board basics

holiday decor: whole and sliced pomegranates, fresh cranberries, satsumas or clementines, mini pumpkins

aged cheese: aged cheddar, aged gouda

hard cheese: merlot soaked parmesan, asiago, parmigiano-reggiano

goat/chevre cheese: truffled goat, humboldt fog

soft/semi-soft cheese: brie, camembert

blue cheese: smoked blue, gorgonzola, buttermilk blue

breads: sliced baguettes, hard sesame breadsticks, whole wheat crackers, water crackers, crostini squares, flatbreads, bagel or pita chips

charcuterie: paper thin prosciutto, capocollo, hard salami sticks, pepperoni

jams + chutneys: fig preserves, quince paste, hot pepper jelly, sour cherry preserves, bacon marmalade, apple and berry chutneys, honey and honeycomb, hummus

fruits + nuts: grapes, dried and fresh figs, dried apricots and pears, shelled pistachios, marcona almonds, smoked almonds, pepitas

tart + briney snacks: cornichons, olive medleys, marinated artichoke hearts, pickled green beans, roasted red peppers, balsamic glaze, pickled jalapeño peppers, whole grain mustard, hot and sweet mustard

Directions:

maple cream and apple baked brie

Preheat the oven to 375 degrees F. Spray a baking dish or pie plate with nonstick spray. I suggest using the dish you’d like to serve this in so you don’t have to transfer it.

Spread the apple butter on top of the brie cheese. Gently spread the maple cream on next. Layer on the apple slices and sprinkle them with cinnamon, then drizzle with maple syrup.

Bake the brie for 10 to 15 minutes, just until it almost bursts and the cheese is melty. Drizzle more maple cream or syrup on top right before serving. Serve with lots of crackers, crostini and breadsticks!

cheese board

I like to place my cheese on the board first and then add in bowls with spreads or nuts. After that, fill in your empty spaces with what else you have! It will all come together as you work at it.

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I appreciate you so much!

And now, stay tuned for ten days of Friendsgiving goodness!

The post Friendsgiving 2017! Maple Cream and Apple Baked Brie with the Ultimate Friendsgiving Crostini Bar. appeared first on How Sweet Eats.

Butternut Squash Infused Bourbon (and a Butternut Manhattan!)

We’re about to put a vegetable into some bourbon so I’m pretty sure all is right in the world.

Butternut squash infused bourbon, you say? YES I DO. Let’s get in to it and make the next eight-ish weeks of holiday fun perfect.

Guys, I am reeeeallllly heavily riding the early holiday train this year. I don’t know what it is! Some years, I’m all aboard on November 1. Other years, I wait until after Thanksgiving. I don’t think I’ll decorate or put up a tree until after Thanksgiving, but right now all I want to do is blast Christmas music like a crazy person. And stalk the Target holiday section like a freak.

Halp me.

But anyhoooo.

Last year I made a few different kinds of infused bourbons, but oh my, butternut squash was NOT one of them! I didn’t even know that such an amazing flavor could exist in bourbon until I saw something about it a few months ago. That being said, these apple pie, vanilla chai and chocolate orange bourbon variations are all incredible if you think that putting squash in your bourbon is WEIRD.

It’s okay. I get it.

However hello, ROASTED cinnamon sugar butternut squash bourbon? I mean, sign me up! I’m telling you all about it now because this way you can infuse your bourbon before your friendsgiving meal, before your Thanksgiving meal or before the holidays or whatever. You can probably get away with infusing it for a few days, but give it a week or two and it tastes like heaven. Sort of pumpkin-y, but without all the spice! Just how I like it.

So, there really isn’t much to this. All you have to do is roast the squash and pour some bourbon over top and let it sit. But! It’s what you do AFTER that really matters. Right?

I made these butternut infused manhattans because THOSE just sounded to die for. I also love the idea of a butternut hot toddy or old fashioned or even a mint julep! Sooo many options here. It’s also a fun thing to gift (my cousin and I make this amaretto every single year to give people!) because it’s just different. And you don’t have to give a huuuuuge jar to anyone because it’s not like you need gallons of it, so small portions work great too.

Can you just tell how obsessed I am? Please join me.

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Butternut Squash Infused Bourbon (and a Butternut Manhattan!)










Ingredients:

2 cups cubed butternut squash
2 tablespoons sugar
1 teaspoon cinnamon
3 cups bourbon

butternut manhattan

1 to 2 dashes angostura bitters
1/2 to 1 ounce dry vermouth
2 to 3 ounces butternut infused bourbon
luxardo cherries (plus their syrup!) for garnish



Directions:

Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.

Place the cubed squash on the baking sheet. Sprinkle with the sugar and the cinnamon. Roast for 25 to 30 minutes, until it’s somewhat dried out but also tender. Remove the squash and let it cool.

Place the squash in a large container or mason jar. Pour the bourbon over top and cover the jar. Let it sit and infuse for a week or two.

butternut manhattan

Fill a chilled glass with a ice. In a cocktail shaker, shake the bitters vermouth and butternut infused bourbon for 30 seconds. Pour over ice and add a cherries or two!

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I appreciate you so much!

Um maybe we can also make chocolate sauce. And cake! And caramel. Eeeep.

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October Favorites: Lifestyle.

Happy November! I can’t believe that we’re in the last two months of the year already. CRAZY. Here’s a list of a few things I’ve loved in October… and don’t forget about the Sephora VIB sale starting later this week! Leave me some of your favorites below. xoxo

Nest Pumpkin Chai Candle. I KNOW. I’m a broken record. But this is the best fall candle ever, aside from Leaves. I have the soap in our powder room, the reed diffusers in two bathrooms and two of the candles around the house. This is by far my favorite scent to burn up until Thanksgiving. Ooooh and don’t forget that you can get it on sale when the Sephora sale starts later this week! I usually buy one extra to keep for next year because I tend to start burning one before they are even available.

Target Backless Loafer Mules. Um, I hate myself for buying these. Like majorly hate. But they are so comfortable and warm! I’ve seen the Gucci ones all year and can’t imagine spending like $1000 on a pair of shoes like that, especially when they are the least flattering thing on me ever. But I’ve needed something to just throw on (up until now if I’m not wearing the Adidas Ultraboosts which I have worn into the GROUND this year, it’s flip flops in 40 degree weather!) when I’m running quick errands and want something warm. That I don’t have to actually bend down an put on. Ha! These are really comfortable and people actually compliment them. Shockingly.

Elin Hilderbrand’s Winter Solstice. My reading game has been awful lately as I’ve been spending every waking moment trying to get enough work done so I can take time off with the baby. I had planned to save this book for when the baby comes (hello late night nursing!) but just couldn’t wait. I love it and am so sad this Winter Street series is over! I also really want to read Sisters First.

In terms of cookbooks, I am LOVING the new cookbook from A Beautiful Mess called Weekday Weekend! The recipes are so awesome. This book does not come out officially until Tuesday, but I was sent a copy a few weeks ago and it’s displayed in my kitchen because of how much I adore it. I think it would make an awesome gift!

Barefoot Dreams Circle Cardigan. I bought this cardigan at the Nordstrom anniversary sale and to say I’ve been living in it the last two weeks would be an understatement. It’s way too hot to wear when I’m working but if I don’t have much to do, this is on. It’s basically a robe, but a cardigan. I have the stone color and love it.

Trader Joe’s Butternut Squash Ravioli. This is always in rotation at our house come the fall months and what’s huge is that a lot of times, Eddie will eat this as a meal without meat. I mean… that is HUGE. It’s one of the only things he does that with. I usually make a little brown butter with sage and parmesan to go with it!

Annnd Trader Joe’s Cold Brew Coffee Chocolate Bar. This is UNREAL. And it has a caramel filling!

Free People Palisades Top. I actually bought two of these in September but it was so, so hot that I barely got to wear them! Finally halfway through this past month, I wore them both a few times and just LOVE them. The only thing is that they run huge. Like super big. I’m hoping I still love them as much when I’m not pregnant!

American Spoon Maple Pumpkin Caramel. Um, I have no words. Look at the title alone! My mom grabbed me a jar of this because they were in northern Michigan a few weeks ago and this is dreamy. It’s so good.

This brilliant poppies RUG! So, you probably know that I loathe all things interior design and just really do not have an eye for anything when it comes to decorating. I mean, if it was up to me our house would probably be decked out in neon. Hence, this rug. We finally bought a rug for our dining room in September (three+ years later) and this is the one I had my eye on forever. I love it SO much. Yes, it’s bright and wild but we have a cream/white dining room table and hardwood floors and it just looks perfect underneath. This was the first time I bought a rug that wasn’t from Homegoods or Overstock and the quality is just unreal. Max runs on it and yells “it’s so fluffy on my feet!”

[none of this is sponsored, just like to talk about things that I discover and love over the month. i purchased everything myself unless it was a gift from a family member or friend, aside from the Weekday Weekend book which was sent to my by the publisher. tell me your faves! there may be a few affiliate links above. xoxoxo.]

The post October Favorites: Lifestyle. appeared first on How Sweet Eats.